The Cook's Own Book, and Housekeeper's Register: Being Receipts for Cooking of Every Kind of Meat, Fish, and Fowl and Making Every Sort of Soup, Gravy, Pastry, Preserves, and Essences : with a Complete System of Confectionery, Tables for Marketing, a Book of Carving, and Miss Leslie's Seventy-five Receipts for Pastry, Cakes, and Sweetmeats
Munroe and Francis, 1840 - 337 Seiten
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allspice almonds anchovy apples bake beat beaten beef black pepper bottle brandy broth brown butter cakes chopped cinnamon clean cloves cold water color cover currants deep dish dish drain eggs fish flavor flour forcemeat four fowl fresh butter gently glass gravy half a pint half a pound half an hour inch isinglass jelly juice lemon lemon-peel let it boil let it stand liquor little salt loaf sugar mace meat melted butter milk minced minutes mould mutton nutmeg onions ounces oven oysters parsley peel pepper and salt pickle pieces Port wine pound of butter pound of sugar powder powder-sugar pudding puff paste quantity quart quarter roast roll sauce saucepan season serve shallots sieve sifted simmer sirup siſted skim slices soup spoon stew stewpan stir strain strew table-spoonful tea-spoonful thick thin veal vinegar warm wash white wine yolks
Seite iv - But o'er the twilight groves and dusky caves, Long-sounding aisles and intermingled graves, Black Melancholy sits, and round her throws A death-like silence, and a dread repose : Her gloomy presence saddens all the scene, Shades every flower, and darkens every green ; Deepens the murmur of the falling floods, And breathes a browner horror on the woods.
Seite 54 - ... half an hour. Add in boiling a bit of alum the size of a pea. Or use beet-root sliced, and some liquor poured over. For mhite, use almonds finely powdered, with a little drop of water : or use cream.
Seite 195 - Put a bit of butter, or dripping (No. 83), into a clean frying-pan ; as soon as it is melted (before it gets hot) put in the sausages, and shake the pan for a minute, and keep turning them (be careful not to break or prick them in so doing) ; fry them over a very slow fire till they are nicely browned on all sides \ when they are done, lay them on a hair-sieve, placed before the fire for a couple of minutes to drain the fat from them.
Seite 32 - Set a sponge with two table-spoonfuls of thick yest, a gill of warm milk, and a pound of flour ; when it has worked a little, mix with it half a pound of currants, washed and picked, half a pound of candied orange and lemon peel cut small, one ounce of spice, such as ground cinnamon, allspice, ginger, and grated nutmeg : mix the whole together with half a pound of honey ; roll out puff paste (No.
Seite 16 - Rub a quart of raspberries through a hair sieve, to take out the seeds, mix the juice well with cream ; sweeten it with sugar to your taste, then put it into a stone jug, and raise a froth with a chocolate mill. As the froth rises, take it off with a spoon, and lay it upon a hair sieve. When there is as much froth as wanted, put what cream remains in a deep china dish, and pour the frothed cream upon it, as high as it will lie on.
Seite 16 - When you have kept two or three ribs of beef till quite tender, take out the bones, and skewer it as round as possible (like a fillet of veal) ; before they roll it, some cooks egg it, and sprinkle it with veal stuffing. As the meat is more in a solid mass, it will require more time at the fire than in the preceding receipt : a piece of ten or twelve pounds weight will not be well and thoroughly roasted in less than four and a half or five hours.
Seite 283 - ... suddenly into hot water to take off the syrup that hangs about it ; put it on a napkin before the fire to drain, and then do some more in the sieve.
Seite 114 - Prepare the patties as in the last receipt. Take a hen lobster already boiled ; pick the meat from the tail and claws, and chop it fine ;• put it into a stew-pan, with a little of the inside spawn pounded in a mortar till quite smooth...
Seite 7 - Soak them in cold water, wash them well, then put them into plenty of boiling water, with a handful of salt, and let them boil gently till they are tender, which will take an hour and a half, or two hours ; the surest way to know- when they are done enough, is to draw out a...